Using a large non-stick frying pan, heat oil over medium heat. Add onion, stirring frequently until softened. Stir in the carrot, celery, and ¼ cup water; cook until the vegetables are tender and the liquid has evaporated. Then stir in the ground beef and cook until brown. Add the wine and cook until the liquid has evaporated. Stir in the tomato paste, salt, pepper and oregano; then reduce heat and simmer, continuing to stir frequently until the sauce is thickened (approximately 20min). Meanwhile, cook penne pasta in a large pot of boiling water until just tender; drain well. Transfer the sauce to a large serving bowl, then add the pasta and Parmesan cheese. Toss the penne pasta gently and serve hot.

"This is a simple hearty recipe to make at home with straightforward preparations. Perfect if your children’s friends come over for dinner." – Chef Gan of Village Cafe